Spicy Thai Basil Chicken

Instructions

1. Step 1

   Rinse the jasmine rice under cool running water until the water is mostly clear, then drain well and transfer it to the saucepan.

   Ingredients used: 300.0 gr Jasmine Rice

   Cookware: fine mesh strainer, saucepan

2. Step 2

   Add 2 cup (450 ml) water to the saucepan and bring to a boil over high heat.

   Ingredients used: 450.0 ml Water

   Cookware: saucepan

3. Step 3

   Cover, reduce to low heat, and cook until the rice has absorbed the water.

   Timer: 12 min (fixed)

   Cookware: lid, saucepan

4. Step 4

   Remove the covered saucepan from the heat and let the rice rest, then fluff it with a fork.

   Timer: 10 min (fixed)

   Cookware: fork, lid, saucepan

5. Step 5

   Whisk 2 tbsp water with the fish sauce, oyster sauce, soy sauce, and palm sugar until the sugar begins to dissolve.

   Ingredients used: 30.0 ml Fish Sauce, 30.0 ml Oyster Sauce, 12.0 gr Palm sugar, 15.0 ml Soy Sauce, 30.0 ml Water

   Cookware: small bowl

6. Step 6

   Pound the garlic and Thai chilies into a coarse paste.

   Ingredients used: 20.0 gr Garlic, 8.0 piece Thai Chili

   Cookware: mortar and pestle

7. Step 7

   Heat the oil in the wok over high heat. Add the garlic-chili paste and stir-fry until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 ml Vegetable Oil

   Cookware: spatula, wok

8. Step 8

   Add the chicken and stir-fry over high heat, breaking it into small pieces, until no pink remains and the center reaches 74°C.

   Timer: 6 min (fixed)

   Ingredients used: 600.0 gr Ground Chicken

   Cookware: instant-read thermometer, spatula, wok

9. Step 9

   Pour in the prepared sauce and stir-fry until it coats the chicken and becomes slightly glossy.

   Timer: 2 min (fixed)

   Cookware: spatula, wok

10. Step 10

    Add the Thai basil and toss just until wilted. Remove the wok from the heat and serve the chicken with the rice.

    Timer: 1 min (fixed)

    Ingredients used: 40.0 gr Thai Basil

    Cookware: spatula, wok